Caribbean Double Salmon Bowls
with Edamame, Cabbage, Tomatoes and Jerk Mayo- Salmon
- Mustard
- Egg
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Crustaceans
- Egg
Ingredients: Salmon fillets • Roma tomato • Farro (wheat) • Lime • Edamame (soy) • Red cabbage • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Cilantro • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
6 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 unit(s)
Lime
½ cup
Farro
(Contains: Wheat May be present: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
7 g
Cilantro
56 g
Edamame
(Contains: Soy)
1 unit(s)
Tomato
56 g
Red Cabbage, shredded
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
Not included in your delivery
1 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
- Strain farro, then return to the pot, off heat.
- Meanwhile, pat salmon dry with paper towels.
- Brush with 1 tbsp (2 tbsp) oil. Season all over with Caribbean Spice Blend, salt, and pepper.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Remove and discard skin, if you like.
- Meanwhile, cut tomato into 1/2-inch pieces. Season with salt and pepper.
- Zest, then juice lime.
- Roughly chop cilantro.
- To the large bowl, add half the lime juice, 1/4 tsp (1/2 tsp) sugar, half the lime zest and 1/2 tbsp (1 tbsp) oil. Whisk to combine.
- Add cabbage. Season with salt and pepper. Toss to coat.
- To a small bowl, add mayonnaise, remaining lime juice, remaining lime zest, half the cilantro and jerk sauce. Stir to combine.
- Add 1 cup (2 cups) water and 1/4 tsp salt to a small pot (use same for 4 servings). Cover and bring to a boil over high.
Add edamame to the boiling water. Cook for 5 min, stirring occasionally, until tender-crisp. - Drain edamame and return to the same pot, off heat. Add 1 tbsp (2 tbsp) butter, then season with salt and pepper.
- Add 1 tbsp (2 tbsp) butter to farro. Stir to combine. Season with salt and pepper.
- Divide farro between bowls.
- Divide tomatoes, cabbage and edamame between bowls, then top with salmon.
- Dollop jerk mayonnaise over top.
- Sprinkle remaining cilantro over top.
